I have a deep appreciation of all things Italian. If you didn't know me, you may think I am an Italian, due to how much I love and respect many Italian things. I love the country. I dream of visiting the countryside of southern Italy. I love movies that feature actors of Italian decent: Pacino, De Niro, Palminteri, Liotta, Brando, etc. Of course, I definitely love Italian food. The use of meat, veggies, sauce, cheese...you're definitely speaking my language. Though, I love all things Italian, I am not an Italian. I'm Lebanese. So, technically these won't be "authentic" meatballs, but they are still very tasty nonetheless. This recipe is a slow cooker recipe. That means prep it, forget it and get other things done...yay!

The things I love about making meatballs are that they are so easy, very tasty and very versatile. If you don't like an ingredient, you can often substitute it. Want to make it with all pork? Go ahead. Want to use a meat mixture made of pork, veal and beef? Go ahead. This recipe is easy, versatile and will get you some tasty meatballs.

Start out with some breadcrumbs. I grinded up some leftover Italian bread and you can do the same with any bread you have laying around. If you just want to use pre-made breadcrumbs, then go ahead.

Add in the milk, onion, Italian seasoning, salt, black pepper and fresh parsley and mix to combine.

Add in the egg and mix to combine. Add in the parmesan cheese and mix to combine.

Add in the meat and fold in to combine.

Pour in the San Marzano tomatoes into pot base of your slow cooker. Gently squish the tomatoes in between you hands. Sprinkle in the red pepper flakes, Italian seasoning, salt, black pepper, fresh parsley, sugar. Mix just to combine. Add in the toppings you'll be putting on top of your sub. I'm putting in mushrooms and white onion. Mix until combined. Form your meatballs and place them on top of the sauce. Pour a little more sauce on the top.

Cook on low for 4-5 hours. At the two hours mark take the lid off. With 30 minutes remaining, put the lid back on and continue to cook.

Eat them as you please 🙂

Slow Cooker Meatballs

fharajli

Slow cooker meatballs

Print Recipe

Cook Time 3

Total Time 3

Course Entrees

Servings 20

Ingredients

Meatballs
1 lb ground chuck
1 cup of fresh breadcrumbs
2 tablespoons milk
1 tablespoon diced onion
1 teaspoon salt
1 teaspoon black pepper
¼ cup fresh parsley
½ teaspoon Italian seasoning
2 minced garlic cloves
¼ cup grated parmsean
1 whole egg
Sauce
2 cans or 32 oz of San Marzano tomato sauce
pinch of red pepper
1 teaspoon salt
1 teaspoon black pepper
¼ cup fresh parsley
4 slightly mashed garlic cloves
pinch of sugar
1 torn basil leaf optional
4 whole button mushrooms optional
¼ sliced onion optional

Instructions

Combine the breadcrumbs, Italian seasoning, salt,
pepper, garlic, parsley, and mix.
Add in the egg and parmesan and mix until combined.
In the base of the slow cooker, add in the tomato sauce and break up the whole tomatoes.
Add in the red pepper, salt, black pepper, garlic cloves, parsley, basil, and stir.
Add in the mushrooms and onions and stir.
Form the meatballs between both palms and place them on top of the sauce.
Pour in more sauce on top of the meatballs.
Cook on low for 3 hours with the lid on.
Uncover and let it continue to cook for another hour and a half.
For the last half hour, cover the sauce again with the lid and let it finish cooking.